http://www.extension.umn.edu/food/fo...reezing-foods/
www.gcca.org/wp-content/uploads/2012/09/ThawingTempering.pdf
Cell walls break down and deteriorate after a freezing and thawing. Nutrition is lost. Bacteria levels rise.
First link is how to do it properly. But I doubt this happens. Again methods and practice vs reality.
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